Read the Latest News

07/15/14

Gluten is a protein that is common in the diets of U.S. consumers.It is found in wheat, barley,rye, and their grain relatives. Gluten is what helps breadexpand while the dough isrising and hold its shapewhile it’s baking and afterit cools. It’s also whatmakes bread chewy.

Gluten as Part of a Healthy Diet
Grains, both whole and enriched, play a vital role in a healthy diet. One benefit is that they’re great sources...

07/06/14

The swelling ranks of Americans adopting gluten-free diets have given rise to another hot trend: people calling the whole thing a bunch of baloney. And then requesting that the baloney be sandwiched between two pieces of white bread. Served with a cookie for dessert.  Read full article

06/19/14

For endurance athletes, the idea of burning fat rather than carbohydrates is gaining popularity. Read article

05/30/14

Reader "Lynn in Salinas" writes: "Will you please comment on Dr. David Perlmutter's bestseller book, 'Grain Brain,' and his claim that wheat, gluten, carbs and sugar are the cause of dementia?"

 In the famous words of Jack Nicholson, "I'd rather stick pins in my eyes." But here goes.

Dr. Perlmutter is a neurologist who makes some pretty sweeping claims that wheat, carbohydrates and sugar are "the brain's silent killers."...

05/29/14

Nutrition and the Sporting Life—It’s Time to Play

With the exception of elite athletes whose life’s work is to work out, most people would say they exercise to  improve their quality of life—to be functionally fit and  to perform everyday activities such as carrying groceries,  lifting luggage or keeping up with kids/grandkids. Terms  for “sport” in the dictionary include frolic, recreate and  play. This issue...

 

Check out our latest educational offering: a self-study module entitled,

"Wheat, Gluten and Health: The Science Behind Gut Health and Food Intolerances."

This self-study module features noted carbohydrate expert and nutrition educator Julie Miller Jones, Distinguished Scholar and Professor Emerita of nutrition in the Department of Family, Consumer and Nutritional Sciences at the St. Catherine University in St. Paul, MN.

Dr. Jones presents the science, incidence and mechanism behind food intolerances, gluten sensitivity, and celiac disease. She will also examine the claims that a gluten-free diet is healthful for everyone, even those who are not gluten sensitive or who do not have celiac disease.

CLICK HERE TO GET STARTED

Connect with the Community

In Grained
03/07/14

In case you’ve missed it, one of the latest nutrition trends among athletes is the Paleolithic diet, or just Paleo for short.  Popularized by Dr. Loren Cordain, it advocates eating only the foods that a caveman would have had access to.  Effectively, this means including only foods that could have been hunted or gathered (fish, meats...